In this study, antioxidant capacity and antimicrobial effect values of honeydew honey obtained from Ida Mountains region being rich in biodiversity were determined. According to the results of electrical conductivity and pollen analyses; 25 honeydew honey samples collected from the Ida Mountains region of the towns of Çanakkale province; Ayvacık, Bayramiç, Çan and Yenice. DPPH% antioxidant capacity values of honeydew honeys were found out to vary between 41.50% - 78.98%. It was also determined that some honeydew honey samples have high antioxidant capacity values such as 74.83%- 78.27%, 78.69% and 78.98%. It was determined that honeydew honey samples have antimicrobial effect on Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 1301 microorganisms. It was found out that the samples have no antimicrobial effect on Bacillus cereus ATCC 6633, Candida albicans ATCC 10231 and Saccharomyces cerevisiae ATCC 9763 microorganisms.

Consumer demands for raw or unprocessed foods increased due to consumers’ awareness of the importance of a healthy life. However, searching alternative techniques instead of heat treatment is an important issue for the industry in order to enhance the microbiological quality. Non-thermal techniques are encouraged because of their effectiveness on the preservation of natural aroma, flavor and microbiological quality without causing any change in the structure of the product. Plasma technology is one of these alternative techniques. Plasma technology, known as the fourth state of matter, is known as the partial ionization of positive and negative ions, free radicals, charged particles and molecules in electron and photon form. Plasma is usually forms or formed by electric or electrical discharge or by a strong radiation effect. Plasma is classified according to its temperature, thermal equilibrium, and pressure. Cold plasma technique is used in foods for contaminated surfaces and cleaning of medical instruments. In this review, plasma technology applied to foods and their effects are presented.